Thai Red Tofu Curry

Thai Red Tofu Curry


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Tofu is a fantastic ingredient in spicy curries because it acts to balance out all the heat. This curry also includes baby corn, broccoli and green beans. Healthy and delicious.

Zoë Harpham

Serves: 4 

  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 1 tablespoon Thai red curry paste, or to taste
  • 125g fresh baby corn cobs, halved lengthways
  • 100ml vegetable stock
  • 1 tablespoon salt-reduced soy sauce
  • 300ml light coconut milk
  • 100g broccoli, cut into small florets
  • 100g thin green beans, trimmed
  • 1 red capsicum, quartered, deseeded and sliced
  • 350g firm tofu, drained and cut into 2cm cubes
  • 300g Hokkien noodles
  • 2 tablespoons roughly chopped fresh coriander

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat the oil in a wok or large, deep frying pan, preferably non-stick. Add the onion and stir over a medium heat for 7–8 minutes until softened. Stir in the curry paste and cook for a few more seconds.
  2. Add the baby corn cobs and stir to coat in the curry paste. Gradually add the stock, soy sauce and coconut milk. Bring to a gentle simmer and cook for 1 minute. Carefully stir in the remaining vegetables and tofu cubes. Bring back to simmering point, then cover and cook for 5–6 minutes until the vegetables are just tender.
  3. Add the noodles to the vegetable mixture and cook, stirring, for a further minute. Stir in the chopped coriander and serve straight away.

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